Anti Inflammatory Sunflower Seed Lemon Sauce
Bright, creamy, and packed with genuinely good-for-you ingredients, this blended sauce is the kind of thing you'll want to drizzle on absolutely everything. Raw sunflower seeds form the silky base after a quick soak, delivering healthy fats and vitamin E without any dairy or inflammatory oils getting in the way. Fresh lemon juice and zest bring a sharp, sunny lift, while extra virgin olive oil adds that smooth, rich finish that makes the whole thing feel indulgent. A clove of garlic and a whisper of cumin give it real depth, and the optional cayenne nudges it into genuinely exciting territory. The blending process is straightforward — soak, drain, blend, adjust — and within minutes you have a versatile sauce that works beautifully over roasted vegetables, grain bowls, or as a dip for whatever's in your fridge. Because every ingredient here is whole, minimally processed, and chosen with purpose, you're not just adding flavor — you're actually supporting your body with every spoonful.
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Learn more →Ingredients
6 servings
- 1 cup raw sunflower seeds
- ½ cup water, plus more to thin
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 clove garlic, peeled
- 2 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground cumin
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Place the sunflower seeds in the blender or food processor and cover with cold water by at least 1 inch. Let soak for 30 minutes, then drain and rinse thoroughly under cold running water.
- 2
Add the drained sunflower seeds, 1/2 cup fresh water, lemon juice, lemon zest, garlic, olive oil, salt, cumin, and cayenne (if using) to the blender. Blend on high for 60–90 seconds until completely smooth and creamy, scraping down the sides once halfway through.
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